Microencapsulation and oxidative stability of spray-dried fish oil emulsions
Author:
Affiliation:
1. Department of Food and Nutritional Sciences, University College Cork-National University of Ireland, Cork, Ireland
2. Department of Food Science, Faculty of Agriculture, University College Dublin-National University of Ireland, Dublin, Ireland
Publisher
Informa UK Limited
Subject
Colloid and Surface Chemistry,Organic Chemistry,Physical and Theoretical Chemistry,Pharmaceutical Science,Bioengineering
Link
https://www.tandfonline.com/doi/pdf/10.3109/02652040309178355
Reference40 articles.
1. Influence of milk proteins on lipid oxidation in aqueous emulsion: I. Casein, whey protein and α-lactalbumin
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